Eggs benedict is a classic American breakfast. It consists of toasted muffins (usually smothered with butter), a poached egg, bacon, and hollandaise sauce. (Hollandaise sauce, aka Dutch sauce, is an emulsion of eggs, melted butter, and lemon juice.) It’s like a breakfast sandwich, but a little bit more classy. This recipe is kind of like your typical homemade American eggs benedict, except we did a few adjustments to make it more approachable to local home-cooks.
This American eggs benedict recipe swaps the toasted muffins for pancakes. And to make things easier, we even encourage you to make it using a boxed pancake mix! Although if you want to make it from scratch, you can go ahead and do that, too. Plus, there’s no intimidating egg-poaching here—just your typical sunny-side-up eggs!
The only tricky part, we’d say, about this recipe is making the hollandaise sauce from scratch. But we walk you through some tips to make sure it goes off without a hitch. Our hollandaise sauce has a little more kick from a teaspoon of mustard, giving it a subtle potent flavor.